Alternative Packaging Research Articles (Page 1)

Polysaccharide-based edible films loaded with bioactive components for food applications: A review.

Diosmin-functionalized chitosan films as sustainable packaging materials for shrimp shelf-life extension.

How sustainable and safe is drinking from refill-and-reuse bottles? An analysis based on life-cycle assessment (LCA) and microbiological quality of water.

The study estimated the shelf life of specialty coffee packaged in six types of packaging (Tocuyo bag (TB), Double-bilaminate foil and aluminuim bag (DFAB), Ecotac vacuum bag (EV), Pressed cardboard box (PCB), Double-laminated bag without valve, with opening and zipper (DBOZ), Double-laminated bag with degassing valve and zipper (DBDVZ) and Triple-laminated bag with degassing valve and zipper (TBDVZ)). The estimation of shelf life was conducted by means of cup scores provided by six coffee tasters for coffee stored at 40, 50, and 60 °C. The Arrhenius equation was employed to obtain accelerated models for predicting shelf life. It was determined that green coffee beans are most effectively preserved in DBOZ, maintaining their freshness for a period of up to 55.13 days. The second-best option was EV, which has a shelf life of up to 35.21 days. The sole packaging alternative that was subjected to testing for roasted coffee beans was found to allow for their preservation for a period of up to 32 days. However, for roasted and ground coffee, of the four alternatives evaluated, the TBDVZ proved to be the optimal alternative, at 12.18 days. However, the other alternatives (DBOZ and DBDVZ) allow for very similar storage times, at 11.99 and 11.48 days, respectively. PCB does not appear to be a viable packaging alternative for roasted and ground coffee (7.85 days). Finally, we found that coffee stored in DFAB and aluminum bags at 20 °C has been shown to retain its quality for up to 250 days. Furthermore, if the temperature is reduced to 10 °C, the coffee’s shelf life is extended to more than 600 days. The insights derived from this research are of significant value to industry stakeholders, consumers, and developers of specialty coffee packaging.

ABSTRACTThe development of edible polymers has been investigated and proven to be an alternative packaging offering friendlier environmental approaches compared to plastics. Starch, particularly from jicama (Pachyrhizus erosus), shows promise due to its structural properties, although it remains relatively under‐researched compared to other sources. This paper reviews the jicama starch as a biopolymer for edible coatings and films, highlighting its advantages and limitations in preserving food quality. Research indicates that jicama starch biopolymers can serve as effective matrices for edible coatings and films, contributing to extended shelf life by providing flexibility and good barrier properties. However, they lack antimicrobial properties and have limited moisture resistance due to their hydrophilic nature. The incorporation of additives and bioactive compounds may further improve their functionality and mitigate existing limitations.

Growing concerns over plastic pollution have driven interestinedible films as sustainable packaging alternatives. Pea protein andagar are promising materials due to their biocompatibility and biodegradability.This study developed pea protein–agar edible films incorporatingessential oils (eucalyptus, thyme, lemon, and niaouli) at 1–5%to enhance antimicrobial properties. Films with 2% thyme or niaoulioils showed activity against E. coli and S. aureus, while 3% thyme alsoinhibited fungi, A. niger. The strongesteffect was observed with 3% thyme oil, showing inhibition zones ofup to 2.7 cm. Yeast and mold counts decreased over 1000-fold, andbacterial counts decreased 15-fold. Films with 5% thyme oil had thelowest swelling, and color varied with oil type and concentration.When applied to strawberries, thyme oil films reduced microbial growthand maintained color and pH, effectively extending the shelf life.Overall, thyme oil-enriched pea protein–agar films offer apromising strategy for food preservation.

Biomaterials for sustainable food packaging are gaining significant attention as environmentally friendly alternatives to conventional plastic packaging. The increasing environmental concerns over conventional plastic food packaging have spurred significant research and development of biomaterial-based sustainable packaging alternatives. Biomaterials such as biodegradable polymers: including polylactic acid and polyhydroxy alkanoates along with ceramics, composites, and nanomaterials, demonstrate promising functionalities, including biodegradability, mechanical robustness, barrier properties, and antimicrobial activity. These materials arise from renewable sources and offer the potential to significantly reduce plastic pollution and carbon footprints associated with the food packaging industry. Recent advances in composite formulations and nanotechnology-enabled packaging have further enhanced their performance, making biomaterials viable contenders for diverse food packaging applications. However, technical challenges related to processing, cost, and shelf-life alongside safety and regulatory considerations remain major hurdles for widespread commercialization. Interdisciplinary research and industrial collaborations are crucial to overcoming these challenges, optimizing material properties, and ensuring consumer safety. Ultimately, biomaterials are poised to drive a paradigm shift towards sustainable, circular food packaging systems that align with global sustainability goals by reducing waste, conserving resources, and enhancing food preservation. The future of food packaging lies in biomaterials driving sustainable, circular systems aligned with global sustainability goals, with ongoing innovation, standardized testing, and supportive policies accelerating their global uptake. This review underscores the importance of continuous innovation, standardized evaluation methods, and supportive policies in accelerating the adoption of biomaterial-based food packaging solutions worldwide.

Fossil-based packaging materials pose significant environmental challenges due to their persistence and carbon footprint, resulting in pollution and long-term climate change. Here we develop bioplastic packaging alternatives (films and trays) from protein-rich microbial biomass with glycerol as the plasticizer. The microbial biomass demonstrated excellent film-forming properties through compression molding, and the final materials exhibited good mechanical properties and excellent gas barrier properties - an average oxygen permeability coefficient of 0.33 cm3 mm m-2 day-1 atm-1 at 50% relative humidity and 23 °C. The oxygen barrier properties highlight these microbial biomass materials as a promising, sustainable alternative to fossil-based synthetic films like EVOH, which are widely used in multilayer food packaging. Beyond offering a microplastic-free solution, the protein-rich materials present an opportunity to mitigate microplastic pollution at the end of their lifecycle. The current results position bioplastics based on microbial biomass as a critical step forward in addressing environmental sustainability challenges with current commercial packaging materials.

Evaluation of salami packed under different packaging materials.

Nowadays, various packaging materials are widely used in the food industry, with plastic remaining the most common due to its light weight, transparency, and mechanical strength. However, the use of plastic leads to significant environmental consequences, including its long degradation period and contribution to environmental pollution. This underscores the urgent need to develop sustainable, biodegradable, and environmentally friendly packaging alternatives. This study explores the potential for obtaining a natural biopolymer – cutin – from tomato peels, which are classified as agro-food waste. Cutin, the main structural component of the plant cuticle, possesses unique properties such as hydrophobicity, UV resistance, biodegradability, and excellent barrier characteristics. These features make it a promising raw material for the development of edible and eco-friendly packaging films. In this work an alkaline extract of cutin was obtained for the subsequent preparation of an aqueous dispersion of its nanoparticles. The paper provides a detailed description of the isolation process and presents the physicochemical characterization of the resulting samples. The obtained data demonstrate the high potential of cutin as a sustainable packaging material capable of replacing conventional synthetic films and extending the shelf life of food products while reducing environmental impact.

The growing demand for sustainable and active packaging materials has led to the exploration of biodegradable polymers reinforced with functional nanomaterials. In this study, polyvinyl alcohol (PVA)-based films were synthesized via solution casting method, incorporating copper oxide nanoparticles (CuO NPs) and rutin to improve their physicochemical and antimicrobial properties for food packaging applications. The incorporation of CuO NPs contributed to notable improvements in mechanical strength, water solubility, water vapor permeability, moisture adsorption, and antimicrobial efficacy against S. aureus, E. coli, and C. albicans. PRC-3 film exhibited zone of inhibition of 38.00 ± 0.66, 29.66 ± 0.44, and 26.66 ± 0.44 mm against S. aureus, E. coli, and C. albicans, respectively. The films also showed excellent biodegradability, reinforcing their promise as an environmentally responsible packaging alternative. Rutin release study revealed minimal diffusion into aqueous media, supporting the films potential for prolonged active function. Notably, the practical application test involving garlic storage demonstrated effective preservation of quality for up to 23 days. Altogether, these results underline the potential of PVA/Rutin/CuO (PRC) nanocomposite films as multifunctional, eco-friendly candidates for next-generation active food packaging systems.Supplementary InformationThe online version contains supplementary material available at 10.1038/s41598-025-18888-w.

ABSTRACTThe growing demand for alternative food packaging materials has gained significant attention, driven by both European and global policies aimed at promoting a more sustainable food system. In the present work, more sustainable packaging materials were compared to a conventional system (tray in PET/EVOH/PE with lid in PET/EVOH/PE) to preserve pre‐cut cooked ham and mortadella packaged under a modified atmosphere during storage. The alternative systems included a tray in PET/R‐PET/PET with a BOPET lid (System 2) or a lid in PET‐AlOx/PET (System 3) and a tray in BIOPET/R‐PET/PET with a BIOPET lid (System 4). The results revealed that the packaging systems, storage time (performed at 4°C), and light/dark conditions significantly affected the physicochemical properties and microbiological stability of both processed meat products. In particular, cooked ham stored in System 1 exhibited the best color retention, with a* and b* color coordinates slightly degrading over time. Mortadella samples, on the contrary, appeared less affected by discoloration phenomena, with System 2 under light conditions performing the worst in preserving the product. aw and pH decreased in cooked ham and mortadella packaged in all systems throughout the storage period, with light exposure accelerating these changes. Finally, microbiological analysis demonstrated that alternative System 2 performed similarly to conventional System 1 in controlling microbial growth during product storage. The results highlight the importance of thoroughly exploring the effects of more sustainable packaging materials to maintain product quality, particularly in terms of color, aw, and pH.

Nowadays, utilizing biodegradable and bio-inspired substances and combining them in innovative ways is a prerequisite for obtaining new and useful materials. In this paper, we designed and characterized eco-friendly materials as alternatives for packaging and medical applications. Thus, cellulose fibers of medical gauze or filter paper were coated with a mixed solution containing poly(vinyl alcohol) (PVA), plant-based synthesized silver particles (AgPs), and magnetite (MG). The composites and their components were studied using UV-Vis, FTIR, and Energy-Dispersive X-ray (EDX) spectroscopy, Dynamic Light Scattering (DLS), Transmission Electron Microscopy (TEM), and Scanning Electron Microscopy (SEM) to evidence the presence, size, surface charge, morphology, and chemical composition of particles in the composites, as well as particle interactions. Their proven hydrophobic and antibacterial character could recommend them for the design of antifouling medical coatings and food packaging.

Purpose The purpose of this study is to investigate the influence of temperature and active modified atmosphere packaging (AMAP) on the shelf life and quality retention of Umran jujube using cellulose-based biodegradable (CB) and low-density polyethylene (LDPE) films. Design/methodology/approach A comprehensive evaluation of jujube fruits’ physical properties was conducted. The mechanical, barrier, thermal, optical and biodegradability characteristics of CB and LDPE films were assessed. The experimental setup included five packaging conditions and five temperature levels, along with ambient storage as a control. Physico-chemical attributes such as antioxidant activity, ascorbic acid content, firmness, titratable acidity, total phenols, total soluble solids, gas composition, decay loss, sensory attributes and physiological weight loss were analyzed. Findings Jujube fruits stored at 9°C under AMAP conditions using both CB and LDPE films with an oxygen absorber exhibited an extended shelf life of up to 25 days while maintaining superior quality (p < 0.05). CB films demonstrated competitive mechanical strength, thermal stability and biodegradability, making them a viable alternative to conventional plastic packaging. Originality/value This study provides novel insights into the application of CB films in AMAP systems for jujube storage. The findings of this study support the use of CB films as a sustainable packaging alternative, addressing the need for environmentally friendly solutions while ensuring optimal fruit quality and shelf-life extension.

ABSTRACT The subnational level is significant for understanding how education policies travel, are enacted, and reassembled in federal countries. This paper documents how three subnational states in Argentina (Buenos Aires Province, Buenos Aires City and Neuquén Province) responded to, and in some cases sought to influence, federal state policies for compulsory secondary education between 2006 and 2019. Our focus concerns two federal governments of opposite political orientations and conceptions of educational federalism that were elected in Argentina during this period: Frente para la Victoria and Alianza Cambiemos. Using assemblage theory, we draw on evidence collected through document analysis, secondary data and interviews with 46 policymakers and civil servants to explore how various subnational states were active (and successful) in negotiating and revising education policy directives flowing from federal governments. The resulting formations and entanglements, what we term provincial assemblages, point to adapted proposals of educational change and alternative packages of education reform distinct from federal government prescriptions. To assist others in their analyses of education policy in federal and other contexts, we provide a useful typology for distinguishing the actions and orientations of subnational states through their relationship to federal governments: ‘negotiator’, ‘pioneer’ and ‘outsider’.

This study developedpectin-based (Pec) films reinforced with microfibrillatedcellulose (MFC) and bacterial cellulose nanostructures (BNC) producedvia acid (BNC-A) or enzymatic (BNC-E) processing for sustainable foodpackaging. Sugar beet pulp served as a renewable resource for bacterialcellulose production (3.9 g/L) and food-grade pectin (galacturonicacid = 76.9%). Transparency and optical properties of films were influencedby BNCs incorporation (p < 0.05). BNC-reinforcedfilms blocked more than 95% of the UVA/UVB radiation. The contactangle ranged within 74.6–106.7°, with BNC-A-reinforcedfilms demonstrating the highest hydrophobicity. Water vapor permeabilityranged within 1.78 × 10–7-2.07 × 10–7 g/m·h·Pa, with insignificant differencesbetween the cellulose-reinforced and Pec films (p > 0.05). BNC-A incorporation improved the film’s mechanical profile,with tensile strength, elongation at break, and Young’s modulusrising by 39.7, 53.6, and 54.0%, respectively, over Pec films. Overall,Pec films reinforced with BNCs emerge as strong candidates for sustainablefood packaging, combining mechanical strength, efficient UV-protection,and tunable water interaction, supporting eco-friendly packaging alternatives.

The widespread use of non-ionic surfactants, e.g., nonylphenol ethoxylates or dodecyl ethoxylates, may result in their occurrence in foodstuffs. In this paper, extracts from the coatings and from the contents of high-barrier food pouches were analyzed by high-pressure liquid chromatography-mass spectrometry. These flexible pouches are an alternative package format of growing interest which can replace traditional cans. In almost all samples, nonylphenol ethoxylates and dodecyl ethoxylates were detected. The identified nonylphenol ethoxylates usually contained 4-10 oxyethylene units, while the identified dodecyl ethoxylates contained 3-13 oxyethylene units. However, in a few samples, longer fractions of dodecyl ethoxylates were detected, namely those containing >15 oxyethylene units. A comparison of the non-ionic surfactant concentrations in the coating extracts with their concentrations in the content extracts indicated that the coating materials were not the main sources of the contents' contamination. Other contaminants, namely BADGE conjugates and cyclic cooligoesters, which are common contaminants of canned foodstuffs, were found to rarely occur in high-barrier food pouches. Unexpectedly, in one sample polypropylene glycol was detected at a low concentration; this compound has not been previously identified as a potential food contaminant.

This study aims to develop an environmentally friendly crystal salt packaging design using the House of Sustainability (HoS) approach at PT Baruna Energi Solusindo Teknik. The methods used include observation, questionnaire distribution, and literature study to identify consumer needs through Voice of Customer (VoC), as well as mapping sustainability attributes with Quality Function Deployment (QFD). The analysis showed that the use of HDPE plastic in packaging results in high carbon emissions and energy consumption. Based on VoC, the most prioritized attributes for consumers are environmental health, safety, and product price. The most influential technical responses in packaging design are the type of eco-friendly material, product durability, and pollution control. The proposed alternative packaging uses kraft paper material with a size of 33 cm × 33.5 cm and a transparent window to display the product contents. This design is considered to fulfill the overall technical, aesthetic, and sustainability aspects. In conclusion, the implementation of the House of Sustainability is effective in supporting environmentally friendly packaging design and strengthening green supply chain management in the company.

Sustainable utilization of date palm byproducts: Bioactive potential and multifunctional applications in food and packaging.

ABSTRACTThe demand for sustainable and functional packing solutions is increasing due to growing interest in natural bioactive compounds, such as anthocyanins for food protection, to increase food protection. Anthocyanins are plant‐derived pigments with strong antioxidant and UV‐absorbing properties, making them promising candidates for active packaging applications. UV‐B radiation is the principal agent in food spoilage, and during storage, it leads to the degradation of nutrients, color changes, and health risks. Conventional synthetic additives and petroleum‐based packaging materials often lack biodegradability and may release harmful substances while also offering limited protection against UV radiation. In contrast, anthocyanin‐integrated bio‐based packaging not only blocks UV‐B exposure but also imparts antioxidant benefits that extend the shelf life of perishable foods. Recent approaches include the use of anthocyanins in bio‐based polymers combined with matrices such as chitosan, polylactic acid (PLA), and starch‐based films to produce alternative packaging materials with new functions. Anthocyanin‐fortified packaging is a sustainable and multi‐purpose solution for various applications for which UV‐B‐induced food degradation raises concerns. This review highlights the current advancements, functional properties, and potential applications of anthocyanin‐based films in food packaging, emphasizing their role in improving food quality and promoting environmental sustainability.